Learn to craft rich, flaky, golden-brown savory pastries—without eggs, butter, or dairy
This online course teaches you how to master a variety of iconic savory baked goods that traditionally rely on animal-based ingredients. From flaky croissants to hearty quiches and elegant galettes, you'll discover the art of transforming classic pastries into delicious plant-based, egg-free, and dairy-free versions.
Perfect for culinary professionals, food developers, or passionate home bakers who want to create elevated savory pastries using clean label, allergy-friendly ingredients.
RECIPES INCLUDE
- ENGLISH "Steak" & Kidney Bean Pies
- Flaky Pastry
- Seitan "Steak" & Kidney bean filling
- INDIAN Bombay "Chicken" Curry Pies
- Flaky Pastry
- Bombay “chicken” curry filling
- AUSTRALIAN Gourmet Sausage Rolls
- Flaky Pastry
- “Pork” sausage filling
- Tomato Relish
- GREEK Spinach & Feta Strudel (Spanikopita)
- Filo Dough
- Spinach and Dairy-Free Feta Filling
- FRENCH Seasonal Quiche
- Flaky, Olive Oil or Oil Free Pastry
- Quiche “Egg” Base Filling
- Seasonal Filling of your choice
- ITALIAN Tuscan Calzone
- Olive Oil, Or Oil Free Pastry
- Spring Veg, herb & white Bean Filling
- SPANISH Empanada
- Olive Oil, Or Oil Free Pastry
- Walnut “Beef” & Veg filling
- Creamy Sofrito Sauce
All recipes are egg-free, dairy-free, nut-free, and made with natural, allergen-conscious ingredients.
YOU WILL LEARN:
- 4 Savoury Pastry Dough types including: Flaky Puff Pastry, Olive Oil Pastry with Spelt, Filo Dough made from scratch and even a wholesome Oil-Free Pastry with the addition of ancient grain Einkorn.
- Plant-based analogues including; Seitan "Steak" and shredded "Chicken", Dairy-Free Feta, Eggless Quiche and Walnut "Beef"
- Traditional, Innovative/fusion interpretations and Create your own Savory Pastry types
- New Shaping, Baking and Preparation techniques
